Eggplant Tacos with Tomato Salsa - Kitchen Wrangler | Melissa Guerra

Ingredients

• 2 tbsp. olive oil (30ml)
• 1 small onion, chopped
• 28oz can diced tomatoes (794g)
• 1 clove garlic, minced
• 1 whole chile serrano (optional)
• Salt and pepper to taste
• 1 lb. eggplant (500g) ½ cup all-purpose flour (62g)
• 2 eggs, beaten 1 cup panko bread crumbs (125g)
• 2 cups vegetable oil (480ml)
• ½ cup queso fresco (75g)
• ½ cup chopped cilantro (40g)
• 1 avocado, chopped
• Your favorite hot sauce
• 8-12 corn tortillas or taco shells, 6” dia. (15cm) warmed